BBQ Beef Brisket, point end
- 3-4 lb point end brisket, nicely marbled w/ fat left on one side.
- 1 tsp cayenne
- 1 TB paprika
- 3-4 cloves garlic, thinly sliced
- 3 tsp brown sugar (lite)
- 1 TB parsley
- 1 TB oregano
- 1 tsp red pepper seeds
- 1 tsp meat tenderizer
- 1 tsp garlic/pepper blend steak seasoning
- 1 TB salt
- 1 tsp pepper
- 1 TB vinegar
- 1/2 cup pureed grape or cherry tomatoes
- 1 TB worcestershire
Line a bowl large enough to hold the meat with enough plastic wrap to completely wrap the meat.
Mix dry ingredients and rub directly onto meat. Mix wet ingredients together and spoon over and under the meat. Wrap the meat tightly in the plastic wrap and put in the refrigerator.Marinate for at least an hour (up to overnight).
Soak wood chips (hickory or mesquite) in water for at least 30 minutes before cooking. Spray brisket with non-stick cooking spray to help seal in the juices.
If you are cooking on a charcoal grill, you will need to add coals about once an hour. For a 22" grill, start with 25 coals on each side of the grill and a drip pan below the meat. Add 8 coals to each side every hour to prolong the cooking time. Add a handfull of wood chips every 30 minutes and to give the fire a chance to "perk up."
Mop the brisket with your favorite mopping sauce. Mopping sauce should have a vinegar/acidic base to break down the connective tissue, but no sugar which will burn. For this, I used:
Mopping Sauce Ingredients:
- 1/4 cup vinegar
- 1 tsp worcestershire
- 1 tsp habanero salsa
- several drops of Tabasco sauce
- 1 cup coffee (no cream or sugar!)